Name: Pumpkin Miso Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 8oz pasta of choice (gluten-free, if needed); 3 cloves garlic, minced; 3/4 cup pumpkin puree (not pumpkin pie filling); 3/4 cup vegetable broth; 2 tablespoons white miso paste; 2 tablespoons tahini; 1 tablespoon lemon juice; 1/2 teaspoon ground sage; 1/4 teaspoon black pepper

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This cozy bowl of pumpkin miso pasta is super creamy and delicious! Ready in just 20 minutes, this comforting vegan pasta recipe is perfect for a quick and easy weeknight dinner. Vegan, gluten-free, and oil-free.

Two bowls of pumpkin miso pasta surrounded by sage leaves and mini orange and white pumpkins.

Vegan Pumpkin Miso Pasta

Why do I always have extra pumpkin puree laying around? Especially in the fall months, there always seems to be leftover pumpkin in my fridge. I typically use pumpkin puree in vegan desserts, but I’m definitely a more savory person than a sweet person so I’m always looking for ways to incorporate the leftovers into a savory dish.

I’ve been a lot more experimental with my pasta sauces over the past year. I used to be a straight up red sauce all the time kind of girl, but now I will throw anything under the sun into a pasta sauce. That is how this pumpkin miso pasta was born!

If you like pumpkin and miso then you’re in for a treat! The pumpkin + miso combo is just … *chef’s kiss* 😘 ⁠

Ingredients for vegan pumpkin miso pasta: pasta, vegetable broth, pumpkin puree, garlic, lemon, sage, tahini, black pepper, and miso.

Ingredients for Pumpkin Miso Pasta

Pasta of choice (gluten-free if needed): I used some fusilli pasta, but use whichever pasta you prefer.
Pumpkin puree: make sure to use pure pumpkin puree, not pumpkin pie mix!
White miso: if you only have a dark miso, that also works. The sauce will have a much stronger miso flavor though, so I would use a little less miso paste if you’re using dark.
Lemon juice: to brighten it up.
Tahini: for creaminess. Sub for cashew or sunflower butter.
Garlic
Ground sage
Black pepper
Vegetable broth: I love using bouillon paste, but any broth works.

Stirring pasta with vegan pumpkin miso sauce in a small pot.

How to make Pumpkin Miso Pasta

Start by cooking the pasta al dente in salted water according to package instructions. Drain and do not rinse – not rinsing helps the sauce stick to the pasta. Set aside.

While the pasta is cooking, heat up a medium pot over medium low heat. Add the minced garlic and cook for about a minute. Then add the remaining ingredients to the pot. Raise the heat to medium and cook until thickened, stirring constantly. Once the sauce is done, add the cooked pasta to the pot, stirring to coat the noodles with sauce. Cook for another minute or so and enjoy immediately!

A bowl of pumpkin miso pasta surrounded by sage leaves and mini orange and white pumpkins.

How long does this pasta keep?

Leftovers will keep in the fridge for about a week, so feel free to meal prep this pasta! If you use gluten-free pasta, they may start to break apart and get mushy in the fridge sooner than regular pasta, so plan accordingly.

If you would like to freeze this pasta, I suggest freezing the sauce on it’s own and preparing the pasta fresh when you’re ready to eat it.

Hands holding a bowl of vegan, gluten-free pumpkin miso pasta with cracked black pepper and a fresh sage leave for garnish.

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